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Tuesday, 30 April 2013

Today its tales from the river bank , turning down the quiet church lane with view from the graveyard to rolling fields of green. I happened upon Georgian splendour , vast farm house , picture box cottages and a river view to die for.

My walks are very very extraordinary and I kept kept going that bit further each time to see where this magical journey will take me. Even when I will in time take this walk again even though it looks the same its isn't the light , time of year and mood will be different . You see things are never the same there is always wonder .

Sunday, 28 April 2013

Saturday, 27 April 2013

A post less ordinary , a simple task may appear ordinary but it can be something of an adventure. A simple matter of just posting a letter can turn into something of an adventure, what is that building that is hiding round the corner?

Look up once in a while and see the sky ..

And then I went to watch my son play football , a country kid in all it's glory as they battle hard to hopefully win the league.

Friday, 26 April 2013

Rugby takes me to the most beautiful of places ,rolling hills abound and sheep, sheep as far as the eye will see. The undulating hills carry me to heady heights and I feel very much at peace with the world. Fresh air in the lungs is marvellous and sets oneself up for the trials of the week ahead ,I myself was recovering from a very nasty insect bite and was rattling with Penicillin. I was still worried about my leg a dutifully showed it to a Gynaecologist who after looking deeply into the situation said it was nasty but was on the mend.

I am rediscovering Italian cooking and I want to embark upon a journey that begins with taste. I am entering into the entogastronomic spirit of the provinces with the Unesco quadrilateral which means embarking on a tour that revolves around taste, but it is also an occasion to discover a wealth of culture and history, Unesco heritage and unrivalled natural beauty, all with a warm welcome from the local residents who are always ready with a smile.

Ingredients

400g Risotto Rice

400g Pumpkin

1 shallot

1.5 L stock

60 butter

60g Parmesan

extra virgin olive oil

salt and pepper

1 dl of Traditional Balsamic vinegar

Method

The recipe I followed had no cooking times a little bit frustrating I know when sometimes you just have to go with the flow and uses your senses.

Brown the chopped shallot, then add the rough - chopped pumpkin ( a potato peeler is useful for this I have been told or get your husband to do it ) and salt and pepper and cover with hot water until cooked.

Blend the mixture until creamy, Reduce the Traditional Balsamic Vinegar to the consistancy of syrup.

Toast the rice with a little oil; add a dash of white wine and cook, slowly adding the hot stock and, finally the pumpkin cream.

Once cooked , remove from heat and season with butter and Parmigiano Reggiano.

Dish up the rice and decorate with Traditional Balsamic Vinegar.

The recipe is courtesy of Alessandra Buriani I was provided with the ingredients for this dish )